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The Hamlets at Vernon Residence - 4th Floor Servery

3050 29 Ave Vernon BC V1T 9Y9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

The Hamlets at Vernon Residence - 4th Floor Servery has been inspected 3 times by Interior Health Authority since May 11, 2023. The most recent inspection, on December 3, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on December 3, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on December 3, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 11, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 11, 2024. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 11, 2024. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation of the microwave. Corrective Action: Clean and sanitize the microwave.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: One hand sink is obstructed by a garbage bin. Corrective Action: Move the bin. Keep the sinks clear and accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the upright cooler is broken. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Operator to provide new Quat test strips. The insert labels for the current strips are missing, so the expiry date is unknown.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The minimum wash cycle temperature listed on the dishwasher record does not correspond to the machine used. Corrective Action: Revise the record sheets so all stated minimum temperatures match those required by the dishwasher manufacturer (exterior data label). Ensure that corrective actions are taken and documented where required.
  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the reach-in cooler was measured at 5-8°C. The unit may be on a defrost cycle. The door gasket is in poor condition. Corrective Action: Monitor the cooler to ensure the temperature stabilizes at 4°C or colder. If this does not occur, adjust, repair, or replace the unit so food is maintained at 4°C or colder. Transfer potentially hazardous food to an alternate cooler as needed. Repair or replace the door gasket so it is continuous and properly sealed.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The probe thermometer is inaccurate. Corrective Action: Obtain a new NSF-certified digital probe thermometer. Discard the old thermometer. Perform calibration checks periodically.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Observed dry food debris in the cutlery storage tray. Corrective Action: Clean the tray. Inspect cutlery trays regularly and clean as needed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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